WHAT'S WRONG WITH MY SPONGE? How To Make The Perfect Sponge Cake, THREE WAYS! | Cupcake Jemma

Cakes thin and rubbery? Look good but taste really dry? Cakes falling, or rising too much, in the middle? Need to change your recipe because you have smaller or larger tins than me? WHAT GIVES? Well, fear not gang - in this video I am going to share my recipe and method for the Perfect Vanilla Sponge Cake PLUS I'm going to give you two ideas to adapt the flavour (if you want to try something new with it, go ahead!). And, to top it all off, I'll give you my tips for scaling a recipe up or down to suit your tin size!

RECIPE FOR 4 x 8 inch tins...
500g caster sugar
500g unsalted butter, soft
8 lg eggs
500g self raising flour
6 tbs milk + 1 tsp vanilla extract

For 4 x 6" tins: reduce each measurements by 250g, use 4 eggs, 3tbs milk + 1/2 tsp vanilla
For 4 x 10" tins: increase each ingredient by 250g, use 12 eggs, 9tbs milk + 1.5 tsp vanilla

What if I only have three tins?? - divide all the quantities by 4 and then multiply that number by 3! Simple!

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